Raisin Sauce

The Holiday House in Lake Park, Fla., serves baked ham with a special raisin sauce. Manager Spiros Lorenjatos mixes sugar and cornstarch and a little water, then adds raisins to make the glaze.

½ c. sugar

2 tbsp. cornstarch

1/3 c. water (or use orange juice)

½ c. golden raisins

Combine sugar and cornstarch; stir in water or juice until slightly thickened. Add more liquid if a thinner sauce is desired. Add raisins; spread half of mixture over ham halfway through cooking; add remainder about 20 minutes later and baste with pan juices.

Honey-Apricot Glaze

1 (6-oz.) can frozen orange juice concentrate, thawed

1/3 c. low-sodium soy sauce

1/3 c. apricot jam

½ tsp. ground nutmeg

¼ tsp. ground cloves

Pour glaze over ham and continue to bake until ham is heated through, about 1 to 1½ hours for a 10-to 14-pound ham.

Plum Glaze This is for small ham or ham slice.

¼ c. plum preserves

1 tbsp. prepared mustard

1 tsp. lemon juice

In a saucepan mix together the preserves, mustard, lemon juice and cinnamon; cook and stir 4 to 5 minutes or until preserves melt.

Brush ham with glaze during last 5 minutes of cooking.